Indian Spiced Crab Cakes
If you love crab cakes then you will devour these crab cakes packed with flavors and textures that you just can't go wrong with. They are so flavorful that you don't even need to dip them in any sauces or chutney. Just eat them as is.
I have made these for special occasions and friends and family have loved it so much. I like making them bite sized sometimes as it makes a great appetizer.
And, I would recommend using lump crabmeat. It is expensive but worth every penny.
Serves - About 4 (Makes about 6 large or 12 small crab cakes)
Time - 15 minutes (prep), 30 minutes (cook), 45 minutes (total)
2 tbs oil plus more as needed
1 tsp cumin seeds
1 medium onion, chopped
1 tbs garlic, finely minced
1 tbs ground coriander
1 tsp garam masala
1/4 tsp cayenne pepper
1 tsp paprika
1 lb fresh lump crabmeat (cooked)
2 tbs worcestershire sauce
1 tsp salt
2 tbs lemon juice
1 egg, beaten
1 cup bread crumbs
2 tbs cilantro, finely chopped
Lemon slices or wedges for garnish
Heat 2 tbs oil on medium heat in a small pan.
Add the cumin seeds and let them cook for a few seconds until they start sizzling and then add the onion and garlic and let it cook for 7 to 8 minutes, until they are soft and golden.
Mix in the coriander, garam masala, cayenne and paprika and give it a few stirs until the spices are well mixed in with the onions and garlic.
Remove from heat and transfer to a large mixing bowl. Add the crabmeat, worcesteshire sauce, salt, lemon juice, egg, bread crumbs and cilantro and mix very well.
Make tiny balls (around 12) or larger balls (around 6) with the crabmeat mix and then slightly flatten the tops.
Heat about 1 tablespoon of oil in a non-stick skillet. Add a few crab cakes at a time and cook about 4-5 minutes on each side or until the crab cakes are well browned.
Serve with tamarind or mint chutney.